Snowhill, I would actually say it's not until 5 years or so aging burleys gets interesting. At a year, they smooth out; Any bite they may have had dissipates, letting the nutty, spicy flavors shine through. At five years, things get glass smooth. If your blend has any VAs in it, they will certainly deepen, and the sweet notes will come further up to the surface. I have a 6 year old tin of Old Joe Krantz I'm sitting on, thinking of waiting for the 10 year mark. I've also enjoyed Three Friars with about 5 years on it, and it was divine. In short, I'd say go for it. It's so much cheaper to buy by the pound, jar and cellar anyway, so you might as well get the aging as a happy accident.
If it hasn't become apparent, I'm a bit of a C&D burley fanboy, which is why I sit in the office I do now.
If it hasn't become apparent, I'm a bit of a C&D burley fanboy, which is why I sit in the office I do now.